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Gluten-free muffins with fresh raspberries and yummy coconut

Course:Dessert

1 cup coconut sugar
8 tbsp coconut oil, melted
1 cup coconut milk
2 large eggs
2 cups gluten-free all purpose flour
1 tsp baking powder
1/4 tsp kosher salt
2 cups chopped raspberries (you can also substitute blueberries or strawberries depending on your mood)
12 tsp shredded coconut, for topping

Preheat your oven to 425° F, and spray your muffin pan with non-stick spray.
In a large bowl, combine the coconut sugar, coconut oil, and coconut milk, whisking thoroughly. Then, whisk in the eggs until just combined – don’t over-whisk.
Slowly stir in the flour, baking powder, and salt until thoroughly combined – the batter will be thick. Fold in the raspberries.
Fill each muffin cup about 3/4 of the way with batter. Top each with shredded coconut.
Turn the oven temperature down to 350° right before placing the muffins in the oven to bake.
Bake at 350 degrees for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Serve, and enjoy!